Crispy Creamy Fennel Gratin. [Photograph: Kerry Saretsky] Every knows Gratin Dauphinoise—it's scalloped potatoes. But I wanted something different, something lighter, something with a bit more attitude. Instead of potatoes, I use planks of thinly sliced fennel, cooked simply in cream, and baked under a blanket of breadcrumbs, herbs, and Pecorino Romano. Serve it alongside a steak, or on its own with a green salad. About the author: Kerry Saretsky is the creator of French Revolution Food, where she reinvents her family's classic French recipes in a fresh, chic, modern way. Stacked Roasted Vegetable Enchiladas. 1K+ This is such a great dish. It’s customizable. It’s fairly healthy. (Hello, check out all of the veg!)
And it’s pretty. I love pretty food. Any meal that starts out with a giant pan of roasted vegetables is a winner to me. The first time I made this, I thought it was a tad tortilla-heavy, so I boosted the amount of roasted vegetables, added some fresh spinach and made some thinner corn tortillas from scratch. I love ooey-gooey, cheesy enchiladas, but I thought this fresher, lighter version was great as well. Feel free to switch out the vegetables or cheese for those you like, add some beans or shredded chicken of your family is particularly carnivorous, or even use flour tortillas if you don’t have (or like) corn. By Andrea Chesman. (No, I’m not getting sponsored to rave about her book. Zucchini green garlic latkes. Hi. Happy almost Fourth of July. It’s appropriately hot out there and I hope each one of you is either hosting or attending a cook out of sorts. Today, I come to you with zucchini and green garlic latkes. It doesn’t sound particularly patriotic, I’m sorry.
But I have a book due in less than a month so you can understand when the best laid plans go by the wayside. I was hoping to have a berry fool for you that featured red, white, and blue colors and was one of those desserts you could whip up for company all the while avoiding the stove. Who wants to add heat to the crazy heat wave that we already have? But the weekend came and went and I spent all of it, or just about all of it, proofing another galley for The Kimchi Cookbook, and dutifully typing those edits up. Speaking of The Kimchi Cookbook – it is now available for pre-oder here, here, and here. Okay, shameless plug – over. But to the point: I suffer from a perennial problem – I always want what I can’t have. Make the Latkes: 1. 2. Asparagus and Asiago Gratin Recipe. Williams-Sonoma: Rustic Italian | Weldon Owen, 2011 Asparagus is wonderful simply steamed and sprinkled with olive oil, lemon juice, and salt.
But on a chilly night in early spring, this creamless gratin is a perfect showcase for the elegant vegetable. –Domenica Marchetti LC Spring Asparagus? Note Spring asparagus is a lovely, lovely thing. One last thing. Quick Glance 10 M 30 M Serves 4 Ingredients 1 pound asparagus, ends trimmed2 tablespoons extra-virgin olive oil1 cup (4 ounces) shredded Asiago fresco cheese3 tablespoons dried bread crumbs1 tablespoon minced fresh flat-leaf parsley Finely grated zest of 1 lemon, plus 1 to 2 tablespoons fresh lemon juice Fine sea salt and freshly ground black pepper Directions 1.
Hungry for more? Testers Choice Testers Choice Asparagus and Asiago Gratin Recipe © 2011 Domenica Marchetti. Sweet and Spicy Roasted Carrots, Parsnips, and Chickpeas. While one can't go wrong with ordinary roasted carrots and parsnips, there are times – in the middle of winter, especially – when one craves something a bit more glamorous. Something vibrant. I have the solution, and although it does require a few special ingredients, it takes hardly more effort than the typical roasted veg.
Roasting carrots and parsnips in a hot oven turns them tender and sweet with crispy, caramelized edges. Whenever possible, I like to pair parsnips with carrots because they balance the sweetness with an earthy, somewhat spiced flavor. (However, you can make this without parsnips; just increase the amount of carrots.) I've also included chickpeas in this dish; added to the roasting pan partway through, they aren't crunchy like fully roasted chickpeas but still soft and chewy with a beautiful golden color.
For vegetarian diners, this is also a nice way to get extra protein. But those are just the basics. Sweet and Spicy Roasted Carrots, Parsnips, and Chickpeas Serves 4.